Raspberry Lemon Turnovers Recipes

Steps:

• Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
• Stir one of the raspberry packages together with the sugar and 2 tablespoons apple juice in a medium saucepan over medium heat. Reserve the second container of raspberries.
• Cook the raspberries for about 5 minutes until the sugar is dissolved into the juice, the raspberries start to soften, and the juice comes to a simmer.
• Whisk the remaining tablespoon of apple juice with the cornstarch and add to the simmering raspberries. Cook for 1-2 minutes more, then stir in the remaining fresh raspberries.
• Unfold the thawed puff pastry sheets and cut each sheet into 4 squares.
• Brush the edges of each square with the egg wash and spoon the raspberry filling into the center of each square.
• Lift one corner of each square and carefully fold diagonally to make triangle-shaped puff pastry packets, pressing gently to seal the pastry edges.
• Transfer the turnovers to the prepared baking sheets. Brush egg wash on each turnover and sprinkle with raw sugar, if desired.
• Bake for about 20 minutes, until the pastries are puffed and golden brown. Cool on the baking sheets for 5 minutes before serving.

Steps:

• Thaw pastry sheets on the counter for 30 minutes.
• Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares.
• Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.
• Brush the edges of each square with water.
• Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step.
• Place the triangles on a jelly roll size baking sheet.
• Repeat this process with the second puff pastry sheet.
• Bake at 400 for 15 minutes or until golden brown.
• When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired.
• Homemade Lemon Curd:.
• 1/4 cup lemon juice (either from squeezing lemons or from a bottle).
• 3/4 cup sugar.
• 2 large eggs.
• 6 tablespoons butter, melted and slightly cooled.
• Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill.
• If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.

Steps:

• In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

Steps:

• In a saucepan, combine raspberries and sugar, toss together.
• In small bowl, mix cornstarch with enough water just to disslove it so there are no lumps. (About 1 tablespoon water) Add vanilla (if using) and salt. Add to berries.
• Heat this mixture on medium, stirring and smashing the berries until they soften and fall apart and the jam bubbles and becomes a thick consistency. Cool. (This filling can now be kept in the refrigerator for several days.).
• Preheat oven to 375°F.
• Line a large baking sheet with parchment or cooking mat.
• Fold out the puff pastry sheets. Using a ruler and a knife or pizza cutter, cut into 5" squares. Brush edges of each square with beaten egg wash to help seal in the filling.
• Place about 2 heaping tablespoons of filling off-center on each square and fold over to make a triangle. Using a fork, crimp edges to seal in the filling.
• Lightly brush egg wash over entire tops of turnovers. Sprinkle with turbinado sugar.
• Make a small slit on top of each turnover, being careful not to let the knife go all the way through to the bottom crust.
• Place turnovers onto parchment-lined sheet and bake for 20-25 minutes, until a nice golden brown. Remove from oven and cool on wire rack.
• If using glaze, mix icing sugar, lemon juice and water together to desired consistency and drizzle with a fork over cooled turnovers.